Easiest Way to Prepare Quick Chicken Enchilada Soup

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken enchilada soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Chicken Enchilada Soup is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Chicken Enchilada Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook chicken enchilada soup using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Enchilada Soup:

1. Take 1 rotisserie chicken, peeled
2. Prepare 3 cans beans undrained
3. Get 1 can hot rotel
4. Prepare 1 package hot taco seasoning mix
5. Take 1 package ranch seasoning packet
6. Make ready 1 can whole kernel corn undrained
7. Prepare Fritos to top with (optional)
8. Take Shredded cheese (optional)

Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Directions Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot.

Instructions to make Chicken Enchilada Soup:

1. Peel rotisserie chicken in a big pot.
2. Add in the rest of the ingredients.
3. Bring to a boil.
4. Enjoy! That simple!

Add corn, black beans, and salsa to the soup. Directions Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that only dirties one pot! Make this in the slow cooker, pressure cooker or stove. I basically took my traditional chicken enchilada recipe, modified it and added some black beans, corn and chicken broth.

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